Cep, aged beef, house Marmite

4
1 hour 10 minutes

Ingredients

House marmite

  • 1kg sourdough, toasted and diced
  • 4l water
  • 7g of fresh yeast
  • 10g of sugar

Aged beef emulsion

  • 200g of dry-aged beef trim, taken from the outside of a piece of dry-aged beef
  • 300g of vegetable oil
  • 1 egg yolk
  • 20ml of sherry vinegar
  • 3g of Maldon salt

Confit mushrooms

  • 2 large field mushrooms, peeled and stalk removed
  • 150g of dry-aged beef fat, or beef dripping
  • 6 garlic cloves, crushed
  • 6 sprigs of thyme

Puffed amaranth

  • 20g of amaranth grain

Sautéed ceps

  • 4 ceps, medium size, cut into 1.5cm dice
  • 1 knob of butter
  • 1 tsp dry-aged beef fat, or beef dripping
  • Maldon salt

Garnish

  • 6 button mushrooms, thinly sliced
  • 1 pinch of cep powder
  • 1 pinch of thyme leaves

Method

1
Start by making the Marmite. Soak the sourdough in the water with the yeast and sugar for 12 hours, then remove all the bread, squeeze out the liquid and discard the solids. Ferment the liquid for two days at room temperature then place over a high heat and reduce the liquid to a thick Marmite consistency (which will take several hours). This should leave you with about 200ml of Marmite. Once reduced and thick, transfer to a container and set aside
  • 1kg sourdough, toasted and diced
  • 4l water
  • 7g of fresh yeast
  • 10g of sugar
2
To make the aged beef emulsion, dice the beef trim into 1-inch pieces, then cover with the oil and warm up to 70ºC. Leave at this temperature for 1 hour then strain and chill the oil
  • 200g of dry-aged beef trim, taken from the outside of a piece of dry-aged beef
  • 300g of vegetable oil
3
Once the oil is cold, whisk the egg yolk, sherry vinegar and salt together until well emulsified, then slowly whisk in the beef oil until you have a thick emulsion (it should be a similar consistency to mayonnaise). Check the seasoning and reserve in the fridge for later
  • 1 egg yolk
  • 20ml of sherry vinegar
  • 3g of Maldon salt
4
Cook the amaranth in a dry pan over a medium-high heat – keep shaking it occasionally and the grains will eventually pop like popcorn. Once most of the grains have puffed up, remove from the pan and reserve for later
  • 20g of amaranth grain
5
Take the aged beef fat and render it gently in a pan over a low heat, then add the garlic and thyme sprigs. Bring the fat to a temperature of 85ºC and add the mushrooms, cooking them for 10 minutes, then remove and cut into 1.5cm dice
  • 2 large field mushrooms, peeled and stalk removed
  • 150g of dry-aged beef fat, or beef dripping
  • 6 garlic cloves, crushed
  • 6 sprigs of thyme
6
Lightly sauté the diced ceps in the butter and beef fat, then add the diced field mushrooms and a teaspoon of the Marmite. Season to taste
  • 4 ceps, medium size, cut into 1.5cm dice
  • 1 knob of butter
  • 1 tsp dry-aged beef fat
  • Maldon salt
7
To serve, brush the bottom of the plate with some of the Marmite, then spoon on the mushroom mix. Top with some of the aged beef emulsion and a sprinkling of puffed amaranth, then cover with lots of thinly sliced button mushrooms and finish with a pinch of cep powder and some picked thyme leaves
  • 6 button mushrooms, thinly sliced
  • 1 pinch of cep powder
  • 1 pinch of thyme leaves